This egg casserole recipe from The Honour System layers fluffy eggs with cheese, sweet potatoes and spinach. The best thing about casseroles is convenience: You can store leftovers in the fridge, and rebake for the perfect leftover lunch or no-sweat dinner. Serve it with a salad or steamed greens and a slice of toast.
Ingredients for servings
1 medium sweet potato scrubbed clean
1.5 tablespoon olive oil divided
0.5 tablespoon dried rosemary
0.25 tablespoon sea salt
1.5 teaspoon butter
4 garlic cloves minced
2 cup spinach thinly sliced
8 large eggs
0.5 cup milk
1 cup shredded cheese
0.25 cup sliced green onions optional
Sweet Potato Egg Casserole
Heat oven to 375°F, and line a baking sheet with parchment.
Thinly slice the sweet potato, place in a mixing bowl, and toss with 1 tablespoon of olive oil. Sprinkle in the rosemary and sea salt, and mix well again.
Spread the sweet potatoes on the lined baking sheet, and roast for 20 minutes. Flip them over and roast for another 5 minutes. Remove from the oven, and set aside. Turn the oven up to 400°F.
In a small saucepan over medium-low heat, melt together the butter and 1/2 tablespoon olive oil. Stir in the garlic, and sauté until softened, about 1–2 minutes. Continue stirring to keep from burning. Stir in the spinach. Cook over medium-low for another 2-3 minutes, until wilted. Remove from heat, and set aside.
Grease a 9-by-9-inch baking dish, and layer the potatoes evenly on the bottom. Cover them with the spinach, and set aside.
In a large mixing bowl, whisk together the eggs and milk, then pour over the potatoes and spinach. Sprinkle on the shredded cheese
Bake for 25 minutes, until the center is set. Turn the broiler to high, and broil for 2 minutes to crisp up the top.
Let sit for 5 minutes before slicing. Garnish with sliced green onions.